All in the kitchen: the recipe for sushi and california rolls by Cyril Lignac: Femme Actuelle Le MAG

To end the week on a high note, our favorite chef takes us to the land of the rising sun. On the menu are sushi and california rolls. But did you know that in Japan, sushi refers to all rice dishes? What we call sushi is actually nigiri. But whatever their name, what we are sure is that they are delicious! So rather nigiris or california rolls? For us, it will be both!

The recipe for sushi and california rolls by Cyril Lignac

The ingredients for 4 people :

  • 400g round japonica-type sushi rice
  • 1 small bottle of sushi rice vinegar
  • 60g fine cane sugar
  • 1 bunch of chopped chives
  • ½ avocado
  • ½ cucumber
  • 2 sheets of nori seaweed
  • 600g Red Label Scottish Salmon in wasabi boneless, skinless heart (optional)
  • marinated ginger to enjoy the sushi (optional)
  • 100ml soy sauce

Utensils :

To make Cyril Lignac's sushi and california rolls recipe, you need:

  • 1 bamboo mat
  • clingfilm
  • 1 cutting board
  • 1 knife with a sharp, long blade
  • 1 small bowl of cold water
  • 1 gratin dish or flat glass
  • 1 spatula or a spatula

The preparation steps for the sushi and california rolls recipe by Cyril Lignac:

Step 1 : wash the round sushi rice and cook it in a saucepan for 15 minutes.

While the rice is cooking, do not lift the lid. This would evaporate the steam that normally needs to be absorbed by the rice.

Prepare the vinegar broth based on rice vinegar, sugar and salt. At the end of cooking, spread a thin layer of cooked rice in a large glass or gratin dish, pour the vinegar mixture (over the hot rice, so that it can absorb the vinegar well) and let stand for about 3 minutes, until it is well cooled. You can keep the rice that has stuck to the edges of the pan and cook it sautéed, deglazed with soy sauce for example. Once the rice cools, it hardens.

Be careful, do not put your rice in a metal dish, otherwise it will continue to cook.

2nd step : cut 2 slices of 1 cm cucumber and 6 slices of avocado 1 cm thick. Reserve aside.

Step 3: for sushi, slice the fish at the level of the ventral part of the paving stone into 4 thin slices 5 cm long. Cut the rest of the fish into a tartare for the Californias. Reserve half of the tartare with the chives in a bowl, and the other half with the soy sauce-yuzu mixture in a second bowl.

Step 4: flavor the yuzu salmon tartare with ginger and serve it in small plates.

Step 5: make the sushi and california rolls and serve on plates with the wasabi, pickled ginger and soy sauce.

Read also :

⋙ All in the kitchen: the recipe for risotto with tomato, tuna and olives by Cyril Lignac

⋙ All in the kitchen: the recipe for shrimp and curry mayo sandwich-rolls by Cyril Lignac

⋙ The recipe for crispy shrimp and spicy cream salad from Cyril Lignac

Categories Cooking

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